Roasted vegetables aren’t just for the grill. You can roast vegetables in the oven and then mix with pasta for a very flavorful sauce. In this recipe I roast the vegetables rather than sautéing them. Roasting brings out a richer, deeper flavor, and is especially great for getting the most out of canned black olives. If you love olives, you’ll love this dish. The oil-cured olives that are tossed in at the end add a salty zing to this dish. Serve this with a green salad and bread. Either red or white wine will work with this - pick your favorite.
Roasted Vegetable Primavera
1 pound fusilli
3 medium bell peppers (red, yellow, orange)
2 small zucchini
1 can black pitted olives
4 tablespoons olive oil
15 cherry or grape tomatoes
1 can diced tomatoes (Italian seasoned if possible)
1 large clove garlic
10 oil-cured black ripe olives, halved
Cut peppers into small pieces and spread evenly over a baking pan sprayed with cooking spray. Halve zucchini lengthwise and then slice into 1/2 inch half-moon slices. Add to baking pan. Slice cherry or grape tomatoes in half and add to baking pan. Drain black olives (not oil cured olives) and add to pan. Lightly spray vegetables with cooking spray, then sprinkle liberally with oregano, basil, salt, pepper, and any other herbs that strike your fancy. (I used some herbs de Provence and some garlic salt). Crush the garlic clove and spread evenly over the vegetables. Drizzle 2 tbsp olive oil over the mixture and place in a hot (425 to 450 degree oven).
While vegetables are roasting, boil 4-6 quarts of salted water for the pasta. Cook the fusilli until al dente - around 10 minutes.
Occasionally shake the pan with the roasting vegetables to ensure that they cook evenly. Vegetables are ready when they are soft and slightly browned on the edges -- about 20 minutes.
Drain pasta and reserve in a colander. In the pasta pot, put the remaining 2 tbsp of olive oil and heat over medium heat. Add the can of slightly drained diced tomatoes and heat briefly. Add the roasted vegetables and the oil cured olives, and stir until warmed. Add the fusilli and mix until coated in the sauce and vegetables. Snip fresh parsley over all and serve hot with crusty bread.
Servings: 8. Per serving - 348 calories, 13 grams fat, 3 grams fiber. 7 WW points.
